A rich red lentil curry made with roasted cauliflower spinach butternut squash and Indian spices

INGREDIENTS

Coconut Milk, Red Lentils (10%), Red Onion, New Potatoes, Butternut Squash, Cauliflower (9%), Cherry Tomatoes, Spinach, Olive Oil, Salt, Garam Masala, Ground Turmeric.

HOW TO HEAT

Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.

For best results oven cook from frozen. Serves 2 (625g)

OVEN

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Preheat oven to 220° C / 200° C fan / gas mark 6. Remove sleeve and pierce film twice with fork. Place on a baking tray in the oven. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving.

40-45

minutes

MICROWAVE

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Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving.

12

 

minutes

HOW TO STORE

Keep frozen -18°.

HOW TO RECYCLE

This tray and slip are 100% recyclable, please rinse first. . 

NUTRITIONAL INFORMATION

Typical Values Per 100g Per Serving
Energy 329 kJ (79 kca) 1031 kJ (247 kcal)
Fat (of which saturates) 4.6 g (3.9 g) 14 g (12 g)
Carbohydrate (of which sugars) 7.1 g (2.4 g) 22 g (7.5 g)
Fibre 1.4 g 4.4 g
Protein 1.8 g 5.8 g
Salt 0.43 g 1.3 g

IN YOUR BOX